Dahi In this new addition to Sanjeev Kapoor's Khazana, Chef Kapoor reveals a rich variety of dishes based on the creamy dahi. Feast on DoiMachh and Mango BhapaDoi from Bengal, Shrikhand and AmbatBatata from Maharashtra, PedewaliMeethiLassi and Punjabi Kadhi from Punjab, Khandvi and Gujarati Kadhi from Gujarat, DahiBhalle and Dahi Aloo Tikki from the North and ThaeerSaadam from the south. Enjoy!!!
The Book Deals With Foods From The Point Of View Of Cultural Practices In India. Each Food Is Discussed From The Point Of Its Production, Processing And Utilization In The Indian Context. Foods Of Special Importance In The Indian Diet Like Pulses, Spices And Nuts Are Considered At Length. The Book Gives A Comprehensive Account Of Foods And Their Products With Regard To Production, Composition, Nutritive Value, Uses And Preservation. Indigenous Food Preparations Based On Fermented Rice And Pulse, Milk And Indian Confectionery Have Been Discussed. Various Laws Issued By The Government To Control Food Quality Are Highlighted. Food Is More Than Nutrients. In Addition To Nursing Our Body And Promoting Good Health, Foods Have An Affect On Our Mind, Emotion And Spiritual Life. There Is Of Late, A Great Awareness In The Relationship Of Food And Spiritual Life. Hence, A New Chapter On Nutrition, Health And Food Consciousness Is Included In The Second Edition.
Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging focuses on updated knowledge about the effect of milk and dairy foods on healthy aging. It outlines the nutritional and health benefits of milk and major dairy foods. This book also covers the milk processing and manufacturing process of value-added dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods. The text discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods. Key Features Emphasizes that eating whole and low-fat dairy products is not linked to an increased risk of cardiovascular diseases Focuses the processing techniques of high-quality value-added products Covers various kinds of dairy foods, their production, nutritive values, and health attributes Includes quality control and the chemotherapeutic value of different dairy foods including South Asian traditional dairy foods Reviews a range of dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods Discusses dairy food innovations from production to nutritional and health attributes Illustrates more than 200 key concepts Highlights the role of the dairying in supporting the achievement of the UN sustainable development goals Each chapter includes learning objectives as well as a bubble box for the convenience of readers Each chapter contains value-added dairy items/issues with the latest information that is crucial for students, professionals, and readers This book is meant for undergraduate and postgraduate students in food science, dairy science, nutrition, microbiology, medical, veterinary, biotechnology & allied disciplines, and those involved in formulating and producing dairy foods.
The objective of this book is to provide single platform for preparation of competitive examinations in Food Science and Technology discipline. The book contains about 10,000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology, Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging, Food Analysis, Functional Foods, Emerging Food Processing Technologies, Food Biochemistry and Miscellaneous topics. The book also contains subjective keynotes for above mentioned topics.
The Kapingamarangi lexicon is designed for use by the Kapinga in their own classrooms as a teaching resource, by comparative linguists interested in Polynesian languages, and as an aid for those learning Kapinga. The lexicon presents an exhaustive list of 6,000 root words and their use in deriving words, compounds, and phrases. An introduction delineates the rules of word structure in the Kapinga language in simple, nontechnical English with explanatory footnotes in Kapinga. In addition, the introduction includes material directed primarily to linguists dealing with such problems as word classes, problems of reduplication, and the like. The lexicon itself is arranged in three listings: Kapingamarangi-English, English-Kapingamarangi, and by root words, demonstrating how they are systematically derived and compounded.
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Advances in Actinobacteria Research and Application / 2012 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about Actinobacteria in a concise format. The editors have built Advances in Actinobacteria Research and Application / 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Actinobacteria in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Advances in Actinobacteria Research and Application / 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
